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Beef Stroganoff

I am completely serious when I say that I might love leftovers more than the original serving.  I realize there are some exceptions, but for the most part I’m a leftovers kind of girl.

I was recently treated to a Prime Rib dinner that WAY surpassed how I remembered this classic roast, so melt-in-your-mouth delicious.  Two days later we found ourselves buried in Christmas leftovers.  I sent a text message home…”how about Vegetable Beef Soup for dinner?”  He trumped that…”how about Beef Stroganoff.”  To which I replied…”Bring it.”  And so he did.

This dish could be made with any leftover steak or nice tender beef strips.  Classically Beef Stroganoff sauce has sour cream mixed in.  We like to plate it with a dollop on top to swirl in as you like.  Here is the best recap of our recipe…however any dish, like Stroganoff, that has layers of ingredients and flavors is your chance to nuance with a little of this and a lot of that.  Get happy.  Great leftover ingredients deliver wonderful dishes.

4.5 from 8 reviews
Beef Stroganoff {And How I Love The Leftovers}
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 2
  • 1 onion, sliced
  • 1 shallot, sliced
  • 2 garlic cloves, minced
  • 8 oz. fresh mushrooms, sliced
  • ½ tsp. dried thyme
  • ½ tsp. dried sage
  • ½ tsp. dried tarragon
  • salt & pepper
  • 1 cup leftover beef, sliced into strips
For the sauce...
  • 2 Tbl. butter
  • 2 Tbl. flour
  • 1 tsp. Dijon mustard
  • 1 Tbl. Worcestershire sauce
  • 1 oz. red wine
  • 1 cup beef stock
  • pinch cayenne pepper
  • 2 Tbl. sour cream
  • fresh minced parsley for garnish
  1. In a large dutch oven, saute onion and shallot until just tender, add in garlic and saute an additional minute, remove and reserve.
  2. Then add mushrooms, thyme, sage, tarragon, salt & pepper to pan and saute until soft and mushrooms have released liquid, remove and reserve with onions.
  3. Sear the sliced beef, reserve.
  4. Build the sauce by making a roux with the butter and flour, then add in Dijon, Worcestershire, red wine, cayenne, and beef stock. Bring to a gentle simmer and allow sauce to thicken slightly.
  5. Return onions, mushrooms, and sliced beef to the pot and heat through.
  6. Serve over buttered noodles, with a dollop of sour cream, and a sprinkling of fresh parsley.


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